I remember the jalapenos from a local farm, which I haven't had for too long. They were all spicy, but it was well known that about 1:4 were wicked, very compar

I remember the jalapenos from a local farm, which I haven't had for too long. They were all spicy, but it was well known that about 1:4 were wicked, very comparable to a conventional habanero. I ferment habaneros and when I do, it's usually several pounds. I process by hand without gloves and evidence of this persists for days. It's only painful when exposed to heat, eg shower, handwash, etc. But as an avid capsaicin reservoir, I can attest that proper jalapenos can be surprisingly 'hot', while the typical store bought versions often can barely look a poblano in the eye without breaking a sweat.